I noticed several fellow food bloggers posting about The Secret Recipe Club and became curious, so I decided to look into it. I’m so glad I did…what fun! You get a blog assignment each month from one of the leaders of the group, and you get to pick any recipe you want from it. Then everyone posts their recipe on the same day at the same time for the big reveal.
When I got my assignment I had to do a double take, because as it turned out, I was given the blog of the creator of the group…Amanda from Amanda’s Cookin’. I was honored, and was even more excited after seeing the wide variety of delicious recipes in her index. Great stuff!
I actually spent a few weeks deciding what to make, believe it or not…I went back and forth between a few things (this is where Frank will come in and tell you how indecisive I always am infront of a menu). Then, I came upon a recipe for homemade enchilada sauce, and jumped on it. I had a craving for Mexican food and since I’ve never made my own before, I figured this was the perfect opportunity, and combined it with my chicken enchilada recipe.
Do yourself a favor – next time you’re at the grocery store, put down the can of prepared stuff and make this. Too easy not to. No excuses.
By the way, you can check out all the other SRC recipes at the bottom of this post. And why not join in the fun yourself if you’re a food blogger? Visit the site for all of the details.
Amanda, hope you’re proud of my first assignment, especially since it’s coming from your blog! Loving the SRC already…can’t wait for the next round 🙂
Easy Chicken Enchiladas with Homemade Sauce
sauce recipe from Amanda’s Cookin’
For the enchiladas:
meat from 1 rotisserie chicken
1/2 cup light sour cream
juice from 1 lime
7 large whole wheat flour tortillas
shredded cheese (this time around I used monterey jack, sharp cheddar and mozzarella)
2 scallions, chopped
Preheat oven to 350 degrees. Combine first 3 ingredients in a bowl and mix. Spoon a little sauce (see recipe below) on the bottom of a 9×13 pan.
Take a tortilla and place filling toward the bottom of it, then tuck the sides in and roll it up. Place seam down in the pan. Continue with the rest of the tortillas and filling.
Pour sauce over and around the enchiladas, then top with cheese. Bake for about 20 minutes, or until brown and cheese has melted. Top with chopped scallions and serve with sour cream.
For the sauce:
1 (15 oz) can tomato sauce
1 (4 oz) can chopped green chilies (do not drain)
2/3 cup water
1/3 cup red bell pepper, chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 garlic cloves, minced
Place all ingredients into a blender and blend until smooth. Pour into a small saucepan and bring to a boil. Reduce heat and simmer, uncovered for 5-7 minutes.